Vintage Jubilee Cake by Alice Fevronia
We were absolutely delighted to team up with Alice Fevronia, finalist of The Great British Bake Off 2019, to create this vintage style piping Platinum Jubilee cake that has been a top cake decorating trend for some time now. You could replicate this cake with any colour scheme you like – our full range of over 30 Progel colours are available to browse here. You can also find your local stockist here.
“I absolutely loved creating this red, white and blue vintage style cake with @rainbow_dust_colours and @renshawbaking to celebrate The Queen’s upcoming Platinum Jubilee, complete with platinum crowns no less!”
“Having good quality food colouring is essential for show stopping creations and we all know I like to put sparkle on everything” – Alice Fevronia, finalist of GBBO 2019.
Video tutorial available on @rainbow_dust_colours Instagram.
Uploaded by Freya Mowbray
Skill Level
Intermediate
Baking ingredients
- 375 g Unsalted Butter
- 375 g Caster Sugar
- 6 Large eggs
- 375 g Self Raising Flour
- 2 tsp Vanilla Essence
- Rainbow Dust Progel Red
- Rainbow Dust Progel Sapphire
Decorating ingredients
- 250 g Egg Whites
- 500 g Caster Sugar
- 500 g Unsalted Butter
- 1 tsp Vanilla Essence
- 60 g Raspberry or Strawberry Jam
- Rainbow Dust Progel Red
- Rainbow Dust Progel Sapphire
- Renshaw White Ready to Roll Fondant Icing
- Rainbow Dust Lustre Metallic Light Silver
- Rainbow Dust Sparkle Dust Spray Snow White
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Instructions
Making the sponges:
Step 1
Melt the butter, and mix with the sugar and eggs.
Step 2
Add the flour, and vanilla until fully incorporated and divide equally between 3 bowls.
Step 3
To one bowl add the red, and to another add the blue food colouring, mixing thoroughly.
Step 4
Transfer the mixtures to 3 lined and greased 6 inch cake tins and bake at 180°C for 35 minutes.
Step 5
Leave to cool in the tins for 10 minutes then transfer to a wired rack and leave to cool fully.
Meanwhile make the buttercream:
Step 6
Heat the egg whites and sugar over a pan of simmering water until the sugar has fully dissolved (check there’s no graininess between your fingers).
Step 7
Whisk until stiff peaks form then add the butter and beat on high until it forms a thick buttercream.
Step 8
Turn the mixer onto low and mix (preferably with a paddle not a whisk at this point) until it goes silky smooth.
Step 9
Level the cake sponges, and then stack with a layer of buttercream and jam.
Step 10
Use the buttercream to crumb coat the cake, smoothing with a scraper, and then chill in the fridge for half an hour.
Step 11
Cover the cake in the buttercream, again using a scraper until it is smooth.
Adding final decorations:
Step 12
Colour the remaining buttercream red and blue, leaving some white and with a range of piping tips, transfer to piping bags and create your design!
Step 13
Use a mixture of open and closed star nozzles of different sizes to create the range of effects.
Step 14
For the crowns, use the Renshaw sugar paste to press into a silicone crown mould, and carefully remove.
Step 15
Use the Rainbow Dust silver lustre dust and sparkle spray to create the platinum crowns, and then press lightly onto the cake!
Step 16
Give the cake a final spritz with the sparkle spray and there you have it, a cake fit for the Queen’s Platinum Jubilee!
